Let’s cook!

Penne Pasta in a Creamy Mushroom Sauce

4 tablespoons butter

1 tablespoon olive oil

5-6 shallots, sliced

1/2 pound dried Porcini mushrooms

1 teaspoon all-purpose flour

1 cup heavy cream

1/3 cup port

4oz chopped sun-dried tomatoes

1/2 teaspoon nutmeg

1 pound of fresh Italian sausage

12oz box dried penne

fresh flat-leaf parsley, chopped

salt and pepper

Start a pot of water for your penne pasta. Melt the butter with olive oil in a large heavy bottom pan on medium heat (I use the dutch oven for this recipe).

In a large skillet at the same time start to brown the sausage.

Add the shallots to butter and olive oil. Cook over low heat, stirring occasionally, for 5 minutes.

Add the mushrooms and cook over low heat for an additional 2 – 4 minutes.

Sprinkle in the flour and cook, stirring for 2 more minutes.

Remove from the heat and gradually stir in the cream and port.

Return to the heat, add the sun-dried tomatoes, sausage, and nutmeg. Cook over low heat, stirring occasionally for 10 minutes.

Meanwhile, add the pasta to your pot of boiling water and the pasta will cook for 8-10 minutes. Drain the pasta and the add to the dutch oven with the sauce. Stir well and cook for another 5 minutes.

Time to plate. I served this for Jen and her friends in a bowl, added chopped parsley with shaved parmesan cheese.

Here is the close-up:

The ladies enjoyed the meal or at least that is what they told me.

Hope everyone has a great night and have a beer tonight, it is American Beer day so I think I just might enjoy one.

Happy Cooking!